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Ingredients
| 1 pieces piece | Lime Lime | |
| 70 g g | Cranberries Cranberries | |
| 250 g g | Butter Butter | |
| 100 g g | Hazelnuts Hazelnuts | |
| 750 g g | Pears Pear | |
| 0,5 tsp tsp | Cinnamon Cinnamon | |
| 0,25 tsp tsp | Coriander Coriander | |
| 150 g g | Brown Sugar Brown Sugar | |
| 375 g g | Flour Flour | |
| 3 tsp tsp | Baking Powder Baking Powder | |
| 1 pieces piece | Eggs Egg |
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+ Create new shopping listPear and Hazelnut Sprinkles with Cranberries
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Method
- Mix cranberries with the lime juice and leave to soak for at least 1 hour.
- Melt the butter and allow to cool.
- Very finely chop 50g of hazelnuts, leaving a small amount to the side. Peel, deseed and quarter the pears.
- Add 1 tsp of cinnamon and coriander to the cranberries.
- Blend sugar, ground nuts, flour, baking powder and cinnamon together and beat in the egg and cooled butter.
- Place a thin layer of pastry on the base and around the edges of a greased proof baking tray.
- Add the pear mixture.
- Do not roll out the remaining pastry, sprinkle on top of the pears
- Pre-heat the oven at 200°C and bake for roughly 50 minutes.
- Cover the surface with tinfoil to prevent the pastry burning.
- Allow to cool before removing from the baking tray.
- Dust with icing sugar and serve with fresh whipped cream or vanilla ice cream.
